Papers mentioning capsicum or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
The alkaloid myosmine (3-(1-pyrroline-2-yl)pyridine) is widespread in biological matrixes including foodstuffs and tobacco products. Some in vitro tests in cellular systems showed... Read full abstract on PubMed →
Fluorescent probes enable detection of otherwise nonfluorescent species via highly sensitive laser-induced fluorescence. Organic amines are predominantly nonfluorescent and are of... Read full abstract on PubMed →
<title>Abstract</title> <p> Yellow capsicum sauce (YCS) is a special fermented condiment in Hainan province, China, and its fermentation typically occurs in a high-salt environme... Read full abstract on PubMed →
In the present work, effective methods for determining the age of sauce-flavor Baijiu by multivariate data analysis and machine learning techniques were explored. Considering the c... Read full abstract on PubMed →
The fermentation vessel significantly impacts the flavor characteristics of white wine. This study provides a comprehensive flavor analysis of Sauvignon Blanc wines fermented in oa... Read full abstract on PubMed →
Clonorchiasis is a parasitic disease caused by Clonorchis sinensis, a trematode that inhabits the intrahepatic bile ducts of humans and mammals. C. sinensis is one of common food-b... Read full abstract on PubMed →
The determination of N-nitrosamines is of significant importance in pharmaceutical drug products. An analytical method was devised and validated in this study to accurately and eas... Read full abstract on PubMed →
N-nitrosodimethylamine (NDMA) is the most commonly found N-nitrosamine in pharmaceutical drug substances (DSs) and drug products. This paper investigates the potential of macrolide... Read full abstract on PubMed →
The emergence of N-nitrosamine impurities (NAIs) in pharmaceutical products has raised significant global concern due to their confirmed carcinogenic and genotoxic potential. Their... Read full abstract on PubMed →
Dietary exposure to N-nitrosamines has recently been assessed by the European Food Safety Authority (EFSA) to result in margins of exposure that are conceived to indicate concern w... Read full abstract on PubMed →
1,3-Butanediol (1,3-BDO) finds versatile applications in the cosmetic, chemical, and food industries. This study focuses on the metabolic engineering of Escherichia coli K12 to ach... Read full abstract on PubMed →
N-nitroso compounds (NOCs) are a class of chemical carcinogens found in various environmental sources such as food, drinking water, cigarette smoke, the work environment, and the i... Read full abstract on PubMed →
N-nitrosodimethylamine (NDMA) is an environmental and food contaminant, but limited data to concern whether NDMA has adverse effects on the brain. This study first determined the c... Read full abstract on PubMed →
Volatile organic compound (VOC) emissions from personal care products (PCPs) contribute to poor indoor air quality. Exposure to indoor VOCs is typically determined through ambient... Read full abstract on PubMed →
Carbon dioxide (CO2) plays an important bacteriostatic role in high-oxygen modified atmosphere packaging (HiOx-MAP). This study aimed to explore the influence of CO2 on the volatil... Read full abstract on PubMed →
To examine the safety of Chinese traditional fermented fish products (CTFPs) available on the Chinese market, nitrite, nitrate, biogenic amines (BAs) and volatile N-nitrosamines (V... Read full abstract on PubMed →
A series of studies was conducted to assess the genetic toxicity of a novel ketone ester, bis hexanoyl (R)-1,3-butanediol (herein referred to as BH-BD), according to Organization f... Read full abstract on PubMed →
Bis-hexanoyl (R)-1,3-butanediol (BH-BD) is novel ketone ester undergoing development as a food ingredient to achieve nutritional ketosis in humans. Male and female Crl:CD(SD) rats... Read full abstract on PubMed →
Ketone bodies are essential energy substrates in the absence of exogenous nutrients, and more recently, they have been suggested to prevent disease and improve longevity. β-hydroxy... Read full abstract on PubMed →
N-nitrosamines are potent carcinogens, particularly N-nitrosodimethylamine (NDMA) and N-nitrosodiethylamine (NDEA), which are commonly found in a variety of foods and drinking wate... Read full abstract on PubMed →
All paper metadata — titles, authors, journals, years, DOIs — is public bibliographic information. Abstract snippets shown are truncated to fewer than 200 characters and link to the original source on PubMed or the publisher. We never reproduce full text.
Sources: PubMed (US National Library of Medicine), Semantic Scholar, Europe PMC, CORE. Papers are selected by targeted search queries for each ingredient and compound in our database.